Part 52 (2/2)
Take a pound of the finest sugar, and a pound of the best Jordan-almonds, steep them in cold water, blanch them and pick out the spots: then beat them to a perfect paste in a stone mortar, in the beating of them put rose-water to them to keep them from oyling, being finely beat, put them in a dish with the sugar, and set them over a chafing-dish of coals, stir it till it will come clean from the bottom of the dish, then put in two grains of musk, and three of ambergriese.
_To make the Italian Chips._
Take some paste of flowers, beat them to fine powder, and sea.r.s.e or sift them; then take some gum-dragon steeped in rose-water, beat it to a perfect paste in a marble mortar, then roul it thin, and lay one colour upon another in a long roul, roul them very thin, then cut them overthwart, and they will look of divers pretty colours like marble.
_To make Bisket Bread._
Take a pound of sugar sea.r.s.ed very fine, a pound of flour well dryed, twelve eggs and but six whites, a handful of caraway-seed, and a little salt; beat all these together the s.p.a.ce of an hour, then your oven being hot, put them into plates or tin things, b.u.t.ter them and wipe them, a spoonful into a plate is enough, so set them into the oven, and make it as hot as to bake them for manchet.
_To make Bisquite du Roy._
Take a pound of fine sea.r.s.ed sugar, a pound of fine flour, and six eggs, beat them very well, then put them all into a stone mortar, and pound them for the s.p.a.ce of an hour and a half, let it not stand still, for then it will be heavy, and when you have beaten it so long a time, put in halfe an ounce of anniseed; then b.u.t.ter over some pie plates, and drop the stuff on the plate as fast as two or three can with spoons, shape them round as near as you can, and set them into an oven as hot as for manchet, but the less they are coloured the better.
_Bisquite du Roy otherways._
Take to a pound of flour a pound of sugar, and twelve new laid eggs, beat them in a deep dish, then put to them two grains of musk dissolved, rose-water, anniseed, and coriander-seed, beat them the s.p.a.ce of an hour with a wooden spatter; then the oven being ready, have white tin molds b.u.t.ter'd, and fill them with this Bisquite, strow double refined sugar in them, and bake them when they rise out of the moulds, draw them and put them on a great pasty-plate or pye-plate, and dry them in a stove, and put them in a square lattin box, and lay white papers betwixt every range or rank, have a padlock to it, and set it over a warm oven, so keep them, and thus for any kind of bisket, mackeroons, marchpane, sugar plates, or pasties, set them in a temperate place where they may not give with every change of weather, and thus you may keep them very long.
_To make Sh.e.l.l Bread._
Take a quarter of a pound of rice flour, a quarter of a pound of fine flour, the yolks of four new laid eggs, and a little rose-water, and a grain of musk; make these into a perfect paste, then roul it very thin and bake it in great muscle-sh.e.l.ls, but first roast the sh.e.l.ls in b.u.t.ter melted where they be baked, boil them in melted sugar as you boil a simmel, then lay them on the bottom of a wooden sieve, and they will eat as crisp as a wafer.
_ To make Bean Bread._
Take two pound of blanched almonds and slice them, take to them two pound of double refined sugar finely beaten and sea.r.s.ed, five whites of eggs beaten to froth, a little musk steeped to rose-water and some anniseeds, mingle them all together in a dish, and bake them on pewter-plates b.u.t.tered, then afterwards dry them and them.
_To make Ginger-Bread._
Take a pound of Jordan Almonds, and a penny manchet grated and sifted and mingled among the almond paste very fine beaten, an ounce of slic't ginger, two thimble fuls of liquoras and anniseed in powder finely sea.r.s.ed, beat all in a mortar together, with two or three spoonfuls of rose-water, beat them to a perfect paste with half a pound of sugar, mould it, and roul it thin, then print it and dry it in a stove, and guild it if you please.
Thus you may make gingerbread of sugar plate, putting sugar to it as abovesaid.
_To make Ipocras._
Take to a gallon of wine, three ounces of cinamon, two ounces of slic't ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream.
_Otherways._
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